Abstract
IT has been well established that concentrated frozen milk that has been stored tends to form a precipitate on thawing1−3. This destabilization of the colloidal proteins of milk seems to be induced by lactose crystallization and is characterized by an induction period before a sharp precipitation occurs4. The precipitated protein seems to be mainly calcium caseinate. Although much is known about the influence of processing variables on the colloidal instability of the frozen milk, little is known about the changes occurring in the milk proteins. This report presents evidence on some changes in the electrophoretic properties of the precipitated proteins and the serum proteins of the destabilized concentrated frozen milk.
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References
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DESAI, I., NICKERSON, T. Changes in the Proteins of Milk destabilized during Frozen Storage. Nature 202, 183–184 (1964). https://doi.org/10.1038/202183a0
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DOI: https://doi.org/10.1038/202183a0
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